So in my second edition of "Rhi's Guide To", I bring you my tips for creating the most delicious platter this summer! Platters or nibbles have the potential to amazing, and the fab thing is there are no boundaries to what you can include; meats, cheese, veggies, sauces, dips, crackers, flatbread, olives, the list could literally go on forever.
For this platter, I decided to give it a slight Italian influence! I've just returned from Europe and when we were visiting Italy, a meal always started with a plate of antipasti; antipasti usually consists of a cured meat, cheeses, grilled artichokes or sundried tomatoes, and an abundance of breads. So taking inspiration from the flavours and dishes we enjoyed, I came up with this gem! I started with cheese (who wouldn't) and used this as a base - a strong blue vein and double cream brie, then built my platter around these. Next, I paired the cheese with the new Caramelised Onion Flatbread by Huntley & Palmers. These flatbreads are my go to to have with cheese, and the Toasted Sesame flavour is already a staple in our home! To this, I added some fresh basil pesto for a flavour hit, raw baby carrots and beetroot to give some texture, proscuitto and some fresh basil leaves. While I was at the supermarket, I also picked up some stuffed bell peppers and a mediterranean olive mix.
Lastly, I also wanted to add some components that I had made myself; brown sugar balsamic almonds and cheddar polenta chips! The almonds are tangy yet sweet, and the polenta chips are golden crisp on the outside, but are soft and have a delicate cheddar flavour (perfect for dipping in pesto!).
For this platter, I decided to give it a slight Italian influence! I've just returned from Europe and when we were visiting Italy, a meal always started with a plate of antipasti; antipasti usually consists of a cured meat, cheeses, grilled artichokes or sundried tomatoes, and an abundance of breads. So taking inspiration from the flavours and dishes we enjoyed, I came up with this gem! I started with cheese (who wouldn't) and used this as a base - a strong blue vein and double cream brie, then built my platter around these. Next, I paired the cheese with the new Caramelised Onion Flatbread by Huntley & Palmers. These flatbreads are my go to to have with cheese, and the Toasted Sesame flavour is already a staple in our home! To this, I added some fresh basil pesto for a flavour hit, raw baby carrots and beetroot to give some texture, proscuitto and some fresh basil leaves. While I was at the supermarket, I also picked up some stuffed bell peppers and a mediterranean olive mix.
Lastly, I also wanted to add some components that I had made myself; brown sugar balsamic almonds and cheddar polenta chips! The almonds are tangy yet sweet, and the polenta chips are golden crisp on the outside, but are soft and have a delicate cheddar flavour (perfect for dipping in pesto!).
- To make the almonds: take a cup of roasted almonds, 3tbsp balsamic vinegar, 1tbsp brown sugar and sea salt, mix together and place in a baking tray. Bake in the oven at 180c for 10-12 minutes, or until they have become sticky and a dark golden colour.
- To make the polenta chips: bring 500ml of water to the boil, then whisk in 125g quick cook polenta, stirring continuously until thickened and free of lumps. Stir in 2tbsp butter, 1/2 cup of grated cheddar and seasoning. Line a rectangular tray with plastic wrap, pour into the tray and refrigerate until set. Cut into your desired shape, then pan fry with a little oil or butter until golden and crispy.
Presentation can also make a huge difference in the appeal of your platter! I like to let the ingredients shine, using few dishes and making the most of the shapes and colours of each component! Use wooden boards, black slate like below, white plates, whatever you have in your kitchen and let your creativity shine. I love the shine of the olives against the crisp, salt flecked Huntley & Palmers Flatbread, add the colour from the baby carrots and you've got a plate of amazing nibbles ready to be shared with friends with a cheeky glass of wine or iced tea.
How would you like to win a prizepack worth over $70? I have selected some beautiful kitchenware for you to use this summer along with both of the new Flatbread by Huntley & Palmers flavours to giveaway to one lucky person! All you need to do is comment below with three must have ingredients on your platter this summer, and you're into win. Competition closes Friday the 11th December, open to NZ residents only.
Rhiannon xx
Thanks to Huntley & Palmers for making this post possible, all opinions are my own.
Rhiannon xx
Thanks to Huntley & Palmers for making this post possible, all opinions are my own.